Sweet Potato Streusel
I got this from Cooking Light magazine a few years ago. The original recipes makes a LOT so I usually halve it. Leftovers heat well. You can make this up the day before and then refrigerate before baking. This has become one of the "must have" recipes for our Thanksgiving dinners.
- 2-3 pounds sweet potatoes, peeled and cut in 1" cubes
- 1/4 cup half and half
- 1/4 cup maple syrup
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1 egg
- 1/4 cup flour
- 1/4 cup brown sugar
- 2 Tbs butter, cut in pieces
- 1/4 cup chopped pecans
Cover the sweet potatoes with water and simmer about 12 minutes, then drain. Mix with half and half, maple syrup, vanilla, salt and egg. Spread into a 9x9" pan.
Use a food processor or mixer to make the streusel. Combine all the ingredients except the pecans and pulse, then mix in the pecans. Sprinkle across the top of the sweet potatoes.
You can do all this ahead of time and freeze if you want. Or do the night before and refrigerate. If you've frozen it, thaw before baking.
Bake at 350 for half an hour (a bit longer if cold).
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